MORTADELLA The important thing is that sopressata is much more coarsely ground than salami, with big chunks of pork and fat visible. They are available in sweet or hot forms. I suggest you look for “coppa,” not for “capocolla.”. Während Salami aus Maultierfleisch bestand, wurde die Cervelatwurst ursprünglich aus tierischem Hirn hergestellt. This usually leads to great porky flavor, and a wonderful chew. You will often see a white mold on the outside of dry sausage—great! The other type of prosciutto is cooked or cotto prosciutto. Here are the major ones: Genoa Salami is the name most often seen in the U.S. The lean part, typically, is not as coarsely cut as the fat. CAPOCOLLO However, at artisanal shops you can find a very definitely pressed sopressata, sometimes right alongside the regular round one; it’s a flattened-out brick that they usually refer to as “flat sopressata.” Sopressata is available “sweet” or “hot,” both can be terrific. However, you should still try salami as an alternative for mortadella if you’re looking to try something new and like the texture as well as the chunks of fat in the latter. Copy infographic link Copy. This means basically rubbery, commercial rounds of ham, rimmed with a fiery band of red-orange spice. Dry sausage, of course, is available in both sweet and hot forms. Originally Published: ROSENGARTEN REPORT, December 9, 2002. I have seen some American salami from producers that have smaller diameters—but salami is almost never as small in diameter as what is known as “dry sausage” (see Dry Sausage below). Copy infographic link Copy. As nouns the difference between salami and mortadella is that salami is a highly seasoned type of large sausage of italian origin, typically made from chopped pork or beef and often garlic, and served in slices while mortadella is a smooth-textured italian pork sausage with … Mineral Comparison. Some say that the word comes from a kind of pressing operation that was traditionally done on the sausage, but I’m not sure that most American producers do that. Moreover, in Italy there are hundreds of regional variations in meat content, seasoning, casing selection, aging technique, etc. The "coverage" chart below show how much of the daily needs can be covered by 300 grams of the food, Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. Guide to Cured Italian Meats: Salami, Salame, or Salumi salame salumi salami cacciatore prosciutto prosciutto cotto, finocchiona, capocollo, soppressata, culatello, mortadella One of the highlights of my summer trips to Calabria as a small child included spending time on my grandfather’s working farm. Mineral comparison score is based on the number of minerals by which one or the other food is richer. But in the interests of completeness, a few things are worth pointing out. Website Design: The New York Website Designer. Früher bestand die Salami aus Maultier- oder Eselfleisch, heutzutage wird nur Rind und Schwein verarbeitet. Unfortunately, it’s not that easy to define sopressata; most sources give you contradictory opinions on what the word means, what part of Italy it comes from, etc. Though we don’t have the multitudinous regional variations here that they do in Italy, some broad regional names from Italy, and other names, have become attached to our salami products. Bologna ... Mortadella Those white bits are cubes of pork fat. Some salamis have the flavorings mixed in, and some are coated with those flavorings. These regional names are often applied to American salamis—and can be applied to other pork products as well (sopressata, dry sausage, etc.) This style is among my least favorite in the U.S., because the flavors are usually bland and commercial. It’s a whole lotta pork to chew through, but man is it delicious. A Salumi Glossary, https://secure.gravatar.com/avatar/5f04a0c9072de4e985d4a8e473b44053?s=96&d=mm&r=g. In Italy, there are two major types of prosciutto: prosciutto crudo and prosciutto cotto. The umbrella term “salumi” includes all Italian cured meat and can be broken into 3 sub-categories – salumi, salami, and salsicca. The following explanation may be simplistic—but I really believe that producers think that customers who take the extra trouble to learn the word “sopressata” will also take the extra trouble to appreciate a finer product than typical salami. “Coppa” and “capocolla” may be the same thing to some, but I can tell you, from tasting what’s out there, that the “capocollas” in general are many notches down from the “coppas.” Most products labeled today as “capocolla” seem very much like the products called “capocolla” in my youth (usually pronounced, in Italian-American dialect, gob-a-GOAL). Try it, if your cholesterol permits. PROSCIUTTO It refers to a salami in which the meat and fat are pretty finely ground, with only tiny flecks of fat visible in the pink/red background. Salumi is the equivalent of “Charcuterie” and refers to the Italian art of transforming and preserving meats, often through curing.